Ramen Burgers

  • 1 vegan egg
  • 2 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • salt & pepper, to taste
  • 1 tbsp + 2 tsp avocado oil, divided
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp fried garlic
  • 2 vegan burger patties of choice
  • ¼ cup loosely packed cilantro leaves
  • 2 tbsp vegan mayo

Asian Slaw

  • 3 tbsp vegan mayo
  • 1 tsp crispy chili oil or sriracha
  • 1½ tsp rice wine vinegar
  • 1½ cups coleslaw mix (or ½ cup each shredded red cabbage, green cabbage, & carrot)
  • ¼ cup chopped green onion
  • ¼ cup loosely packed cilantro, chopped

    product used in the recipe

    • 1

      To make ramen burgers, whisk egg in a large bowl, then set aside.

    • 2

      Cook noodles according to directions on package. Drain and toss with egg, season with salt & pepper, then set aside.

    • 3

      Heat 1 tbsp oil in large non-stick pan. Using 4 round cookie molds or mason jar lids in the pan, fill each ring with noodle mixture using tongs, then press down on each to make noodles more compact. Cook until golden (~4 mins per side). Repeat, then wipe pan clean. Serve immediately or refrigerate buns for 3-4 hours for a firmer texture and reheat in a skillet.

    • 4

      Combine sesame seeds and fried garlic in a wide, shallow bowl. Using your hands, add patties to the bowl and gently press the sesame seed mixture into the patty, coating both sides.

    • 5

      Add remaining oil to same non-stick pan on a low heat. Cook patties until heated through (~5-6 mins per side) and the sesame seeds are lightly toasted.

    • 6

      To make the slaw, combine mayo, crispy chili oil or sriracha, and rice wine vinegar in a large bowl. Whisk until uniform. Add coleslaw mix, green onion, and cilantro to the bowl and stir until evenly mixed.

    • 7

      Assemble burgers with a tablespoon of mayo on each bun, fresh cilantro, sesame coated patty, and slaw. Enjoy immediately.

    product used in the recipe

    Instruction video